This Chili Pot Pie Casserole with crescent roll crust can be made with homemade chili or chili from a can. A perfect weeknight meal that is great for feeding a larger family.
Chili Pot Pie Casserole
My family LOVES pot pie casseroles. They love our Chicken Pot Pie Casserole and also our Beef Pot Pie Casserole. I like to make meals that I know the entire family will eat and be filled up. This pot pie casseroles are always perfect.
Since we make chili often during the fall and winter months, I am always looking to make new recipes from leftover chili. Leftover chili is great all by itself or great for an addition to our Slow Cooker Baked Potatoes. This Chili Pot Casserole would be great for any leftovers we might have.
I came up with this casserole idea while brainstorming in my pantry. I was looking for something to make a quick dinner since I was pressed for time. That’s when I noticed some cans of Hormel Chili. I knew they would be perfect to test this recipe idea I had. My hubby was bit skeptical… Me not so much. The chili and the crust with cheese and onions sounded like the perfect combination.
This pot pie casseroles are so easy to make. I quickly had this made for everyone to enjoy for dinner. The kiddos even smelled me cooking from upstairs and were quickly anxious to give it a try. It was HUGE hit and will be added to our list of family favorites.
You will only need a few ingredients for this casserole. You will need either canned chili or you can use your leftover homemade chili, crescent rolls, cheese, onion, crushed tomatoes, diced tomatoes (not in the picture of ingredients below), and a few spices. If you are using homemade chili, you will not need the spices or the extra canned tomatoes unless you have a very dry chili.
30 oz canned Chili with Beans or Homemade Chili
15 oz Crushed Tomatoes
15 oz Diced Tomatoes
1 medium Onion, diced
1 tbsp Chili Powder
1 tbsp Worcestershire
1 tsp Garlic Powder
2 cans Refrigerated Crescent Rolls.
2 cup shredded Cheddar Cheese
Preheat oven to 350.
Grease a 11×13″ baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet add chili, crushed and diced tomatoes, onions, Worcestershire, chili powder and garlic powder.
Over medium-low heat, cook until heated through (about 20 minutes).
Sprinkle about 1/2 cup of cheese over bottom of the crust.
Pour chili mixture over baked crust and spread evenly.
Sprinkle remaining cheese evenly over chili.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of cheese and press into sides of dish.
Bake for 25 minutes or until top is golden brown.
Do you have a favorite family dinner casserole that you make often?
Looking for other dinner idea? Be sure to see these other recipes that I have shared..